Can Dani Porter and Abdul Raman cook a Pan-Seared Chicken with Creamy Pan Sauce that Chef JR Royol asked them to make?
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00:00This is a lot of pressure for Farz Abdulla and Marzani, but will they be able to cook a challenging dish with our dictator in the kitchen?
00:09I'm sure we'll learn a lot and we'll enjoy our session with Chef JR Royal of Farm to Pay Ball.
00:17There! Chef!
00:18Chef!
00:19Hello, hello Chef!
00:20Hi, Chef!
00:21There!
00:22Chef is really cool.
00:24Yes, he's our substitute in Dapat Alamuyan.
00:26Hi, Chef!
00:27Chef, you have a nice angle there.
00:30How are you? Can you hear us?
00:32I'm doing great, Sir Kim.
00:33Chef JR, so what are you going to cook for our guests?
00:36What we're going to cook for them is very, very simple.
00:40It's one of the staples here in our house.
00:43It is a pan-seared chicken breast with creamy pan sauce.
00:48For our very simple pan-seared chicken breast recipe, we have chicken breast fillets.
00:54There, I understand.
00:56Season it with salt and pepper.
00:59Maybe just a pinch.
01:00Salt and pepper.
01:01Just enough to cover the surface area of our chicken breast fillets.
01:05Yes, at this point, once you've added your salt and pepper, you can turn on or open the stove.
01:13Let's heat up our pan.
01:14Just open the stove, okay.
01:17Yes, Sir, just about two minutes, we can add the oil.
01:20About two tablespoons only.
01:22Two tablespoons is just a tablespoon.
01:25So, one tablespoon.
01:27I can do it.
01:28Just estimate it.
01:30There you go.
01:31So, this is the very important part.
01:33Get one to two pieces.
01:35Actually, let's stick with two pieces of chicken breasts.
01:39And then, lay it flat with the skin side.
01:43So, you need to lay it flat.
01:44Skin side down.
01:45That's the right way.
01:46Yes.
01:47That's the right way.
01:48Skin side down.
01:49Let's see if they can understand that.
01:51We want to cook on the skin side because our chicken breast fillets are easy to cook.
01:58We cook on the skin side down 80% of the time.
02:03Oh, my God.
02:06Okay, wait, Chef.
02:07Should it be fully cooked or are we just half cooking this?
02:10No, Ma'am.
02:11It's fully cooked.
02:1280% skin side and then we'll flip it on the other side.
02:16And then, we'll finish off the other part.
02:18We're fully cooking this.
02:22We're fully cooking this.
02:24Oh, my God.
02:26Danny, are you okay?
02:27All right, Sir.
02:28Should Abdul move on?
02:29What will Abdul do?
02:30Yes, Ma'am.
02:31The same pan that we used earlier, we'll put two knobs of butter.
02:38Two tablespoons of butter.
02:39Two tablespoons of butter.
02:43And then, a few pinches of rosemary and thyme.
02:47So, we'll be using dried potato.
02:50Two pinches of rosemary and thyme.
02:54Brother Kim!
02:56It's so exciting!
02:58It's like we're learning.
03:00It's like you're learning too.
03:01So, this is for you, Brother Kim.
03:04Actually, I'm also giggling.
03:08It's like I'm hungry.
03:09No, because Chef JR is a good teacher.
03:12Might as well learn from him, right?
03:16And how much rosemary?
03:17About three pinches of rosemary and thyme.
03:21Three pinches.
03:22Add more, Brother Kim.
03:24There.
03:25So, take note that since we are using dried herbs here,
03:29the taste will be more pungent.
03:32So, we'll just control it.
03:34We don't want to overpower the meat with herbs.
03:38So, it's just right.
03:40We can also add this.
03:41For the butter, Brother Kim,
03:43just make sure that the butter doesn't turn brown.
03:49It's already brown.
03:51When it turns brown,
03:52add half a cup of cream.
03:55And then, season it with half a teaspoon of salt and pepper.
04:00And then, half a pinch or half a teaspoon of salt.
04:03Yes, ma'am.
04:04Then, a few pinches of pepper.
04:07Of pepper, okay.
04:09And then, we'll just reduce it.
04:10Half a teaspoon.
04:11Sir, yeah, just a big pinch.
04:13Danny, you don't seem to like your chicken.
04:15And one pinch of pepper.
04:16It's still raw.
04:18So, if possible,
04:19Ma'am Danny, it's okay.
04:21That's the beauty of our dish.
04:23Even if your chicken is still raw,
04:25we can finish it off with your sauce later.
04:28Now, if Sir Abdul's sauce is ready,
04:31we can now cut our chicken.
04:33The sauce looks good.
04:35I have to say the sauce looks good.
04:36And this is a very critical point.
04:39If you cut your chicken
04:41and you see that the middle is still raw,
04:43you don't need to worry
04:44because we can actually put it back to our pan
04:47and let it cook together with the sauce.
04:49Oh, okay.
04:50So, let's take this out now.
04:52How should the texture of the cream be?
04:55The texture of our sauce should be a bit thick.
04:58Two tablespoons of butter.
04:59Sorry, I'm on the phone.
05:01Sorry.
05:02Two tablespoons of butter.
05:03Oh, sorry.
05:04Wow!
05:05Looks good.
05:06Two tablespoons of butter.
05:08Ms. Danny with Ms. Nia's assistance is generous.
05:12There.
05:13Okay.
05:14Sir Abdul's is done.
05:16Yes, it's ready.
05:17Let's just let it rest.
05:19And then we can actually serve it now.
05:21Sir Abdul's Chicken Pizzas.
05:26Wow!
05:27It actually smells good.
05:29It has a bit of an Italian smell to it.
05:32It's hard.
05:34Because there's a bird.
05:35Chef JR, what else are we missing here?
05:39Actually, ma'am, once your sauce and chicken are ready,
05:43like I said, if you knocked it and you saw that it's raw,
05:47then you can finish it off with the sauce.
05:50Okay.
05:51Maybe over low heat.
05:52But once you get the white, opaque color of the meat,
06:00that's a very good sign that our chicken breasts are cooked.
06:03Okay.
06:04And we're actually ready to serve.
06:06Okay.
06:07Looks like they're ready.
06:09Yeah.
06:10Let's do a taste test.
06:12Chef JR, what's your judgment on the way they did it?
06:17What is your say?
06:19Perfect.
06:20It's a Michelin-starred restaurant.
06:21Really?
06:23No.
06:24Really?
06:25Of course not.
06:26Okay.
06:29Good job, chef.
06:30For someone who doesn't cook, that definitely looks decent enough.
06:36Looks decent enough.
06:37Okay, that's good enough.
06:38It looks decent enough.
06:39For a first time.
06:40Food has to look good also to be appetizing.
06:42Of course, yes.
06:43But presentation is also part of the culinary experience.
06:46And actually, what's good about this recipe is
06:48you can consider this as a base recipe.
06:50You can add cheese.
06:52You can add mushroom.
06:54You can add in whatever partner you want to add to this recipe.
07:00Okay.
07:18Chef JR, based on their looks and skill level,
07:24who's better?
07:26I would have to say that Miss Dani did a better job.
07:32Oh.
07:33Dani did a better job.
07:34Based…
07:36Okay, okay.
07:37Wait, based on their looks.
07:38Based on their looks.
07:39Based on their looks.
07:40We'll see if it's really good.
07:43Okay.
07:44Here.
07:45So, let's give it a try.
07:46So, let's start with Abdul.
07:49Okay.
07:57Mmm.
07:58Mmm.
07:59Okay.
08:01I like the taste of the sauce.
08:03The sauce makes it extra special.
08:05Okay.
08:06Chicken tastes the same.
08:07Yeah.
08:08Now I'm going to try…
08:09Especially if you're going to use breast.
08:11I'm going to try Dani's.
08:15So, what do you think, Gia?
08:16You're more objective.
08:19Which is better?
08:20Based on taste.
08:21Which is better?
08:22Based on taste.
08:27It's weird.
08:28Because I tasted one,
08:30and then I tasted the other.
08:32So, it's a tie.
08:33It's a tie.
08:35It's a tie.
08:36It's a tie.
08:38But, I mean, it's not…
08:39It's really salty.
08:41But, okay, wait.
08:42One more.
08:43One more try.
08:44One more.
08:46Dani's is saltier.
08:47Yeah.
08:48Dani did a better job.
08:50Why is yours salty, Dani?
08:51This is the saltier one.
08:54Yeah.
08:55Even when I seasoned it earlier.
08:57You're mixing the salt.
08:59Dani is mixing the salt.
09:02I don't know if it's just me being biased,
09:04but I can taste this.
09:08But, yeah.
09:09I would say it's kind of a tie.
09:11Because one is salty,
09:13and the other is fatty.
09:14Of course,
09:15I wish it was sweeter in the middle.
09:17Okay, so…
09:18In terms of taste,
09:19it's actually…
09:20Yeah, you can't go wrong with this dish.
09:22Thank you, Chef JR.
09:25Of course.
09:26Anytime.
09:27Kuya Kim,
09:28what do you have to say?
09:30I would have…
09:31I like salty food.
09:33Even though I helped Abdul,
09:36I like the salty one.
09:37I like Dani's.
09:38Okay, so you're here with Dani.
09:40Okay, so I guess the winner is…
09:42Dani.
09:43Dani.